RU2298352C1 - Canned goods from fish and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; hen eggs boiling, peeling, and pulping; fish fillet, pumpkin and gardenstuff cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage, gardenstuff, and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, eggs, wheat flour are blended with tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish and vegetables.

There is a method of producing a culinary dish "Boiled fish with vegetable stew in Polish sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, skin slicing, pouring water, adding carrots, parsley root, onions, salt, bitter pepper and bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90 ° C and separate from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots, parsley root and turnips, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkins, rubbing garlic, mixing potatoes, carrots, parsley root, onions, turnips and main red sauce, stewing for 10-15 minutes, adding pumpkin and cabbage, stewing for 15-20 minutes, adding table salt, garlic, black bitter and bay leaves and stewing for 5-10 minutes to obtain a side dish, boiling, peeling and cutting chicken eggs, cutting greens, heating the main white sauce and adding eggs, herbs, butter, salt and citric acid to give the sauce and the formation of the finished dishes main component, sauce and garnish (LE Godunova A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.195-197).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned fish with vegetable stew in Polish sauce involves preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage , cooking, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic and portions of carrots, parsley and onion roots, storing wheat flour, mixing without oxygen grated carrots, parsley and onions, potatoes, turnips, cabbage, pumpkin and greens to obtain a side dish, mixing the mashed carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf with obtaining sauce, packing fish fillet, side dish and sauce at the following component consumption, parts by weight:

fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 pumpkin 85.5 garlic 2 greenery 4.04 vegetable oil 84.5 Wheat flour 14.63 tomato paste in terms of 30% thirty sugar 3.75 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then about 2/7 parts of the preset amount of carrots, 1/7 part of the prescription amount of parsley root and 1/11 part of the prescription amount of onion are rubbed. Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken eggs are boiled, peeled and wiped. Prepared fish fillet, pumpkin and greens are chopped. The prepared garlic is mashed. Prepared wheat flour passer.

Then, without access of oxygen, unprotected parts of carrots, parsley and onions, potatoes, turnips, cabbage, pumpkin and greens are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, table salt, citric acid, black bitter pepper and bay leaf are mixed with the sauce,

Fish fillet, side dish and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 14 · 10 ⁴ for the experimental product and 8.3 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing prescription ingredients, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, shredding and freezing fresh white cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic and parts of carrots, parsley and onions, passer wheat flour, mixing without oxygen the non-mashed parts of carrots, parsley and onions, potatoes, turnips, cabbage, pumpkin and greens to obtain a side dish, mixing the mashed portion of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf to obtain sauce, packing of fish fillet, side dish and sauce at the following component consumption, parts by weight: Fish fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Vegetable oil 84.5 Wheat flour 14.63 Tomato paste in terms of 30% thirty Sugar 3.75 Salt eleven Lemon acid 0.3 Black pepper 0.28 Bay leaf 0.16 Fish broth Before the release of the target product 1000 sealing and sterilization.